Vegan Mushroom Stroganoff with homemade seasoned TVP option

I created these recipes out of necessity, the need to satisfy some food cravings. Since becoming vegan due to food allergies, I find the old yearnings for the familiar remain. The first recipe is a Vegan Mushroom Stroganoff. The second is a recipe I made up to create my own seasoned TVP crumbles. I have used these as stir ins for several recipes and been very pleased with the results.

Vegan Mushroom Stroganoff

Sauté

1 ½ Onions, diced

1 TBSP of minced Garlic

in oil until softened and browned

Add in

16 ounces of thickly sliced mushrooms

Cook down.

As the mushrooms cook down, they release a lot of juice.

Strain off 1 – 2 cups of that juice into a measuring cup.

Add two vegetarian bouillon cubes and allow to dissolve. Set aside.

Continue to cook down the mushroom mix until well browned and beginning to stick to the pan a bit.

Add in 2 TBSP of cooking sherry and 

up to 1 TSP of Thyme leaves.

Deglaze the pan with some of the bouillon mix.

Then after a few minutes add in the remaining bouillon liquid.

Add in 

1 TSP Umami Mushroom Powder 

1 TBSP of Nutritional Yeast

1 TSP Smoked Paprika

Mix in 2 cups of Chobani Extra Creamy Oat Milk.

I prefer this brand as it is the creamiest non-dairy milk I’ve found.

Simmer and then chop in the green parts of 5-6 little green onions and 

2 TBSP of fresh parsley.

Stir in one cup of vegan sour cream and mix well.

Remove about a cup of the liquid from the pan once it reaches boiling and add in 1-2 TSP of corn starch. Dissolve the corn starch and add back into the pan.

Add in 1 TSP of black pepper and 

½ TSP salt.

Serve over wide noodles.

Optional 

Serve with homemade seasoned TVP. Recipe Below.

After TVP crumbles reached $6 for a one pound bag, I decided to try my hand at creating crumbles from prepared tofu.

Trader Joes and Aldi currently have a pound of tofu for around $2 as does WalMart.

For less than $3 I can make my own but it does take a full hour+ of prep (10 minutes) and baking in the oven and also the time it takes to press the tofu.

Other than dry beans, tofu is one of the cheapest protein sources per pound in this Trump-created economic crisis.

 Seasoned TVP crumble from Tofu block

1 lb of firm/super firm tofu- drained dry it with a weight. 14 oz size is ok to use.

Preheat oven to 350F

Mix together 

1 TBSP tomato paste

½ TSP Onion Powder

1 TSP Garlic Powder

1 TSP Mushroom Umami Powder

2 TBSP Vegetable Oil

Couple of shakes of Liquid Smoke

1 TSP Smoked Paprika

2 TBSP of Liquid Aminos or Soy Sauce

1 crushed Veg Bouillon Cube which makes 1 cup, but do not add the water)

Crumble in one block of tofu, either 14 or 16 ounce is fine.

Mix well to coat everything.

Sprinkle 2 heaping TBSP of Nutritional Yeast across the crumbled, seasoned tofu, adding and mixing as you go.

Cover largest baking sheet with parchment paper.

Cook 20 minutes and toss. Return to oven and cook 20 minutes more.

Toss and cook another 20-30 minutes.

You want them crumbly and a little on the dry side so they hold together better.

When added to a recipe they will absorb some moisture.